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If you have my first book “Les desserts de Bernard”, you may have noticed my macaroon recipes which are the ones I give during my workshops. And maybe you saw my wonderful vanilla ganache? I systematically give it a taste during my classes and every time the students love it. I wanted to find this sensation in small pots of cream with the same creaminess as in Clo’s caramel creams. And by adding fresh raspberries, it’s really incredibly sweet. A perfect texture and a fresh and bewitching taste, I present you my last little folly to make you forget the swimsuits of this summer!
Recipe for 6 wonderful creams:
- 30g of sugar
- 1 vanilla pod
- 250ml full cream
- 250ml of milk
- 80g of egg yolk
- 220g white chocolate (Valrhona ivory couverture)
- 2+1/4 gelatin sheets
- 250g of fresh raspberries
Start by emptying the inside of the vanilla bean into the yolks mixed with 15g of sugar.
Meanwhile, bring the milk, the emptied clove, the cream and the remaining 15g of sugar to a simmer over low heat.
Whisk the yolks/sugar/vanilla together to whiten and fluff as much as possible. Since there isn’t much sugar, it won’t bleach that much.
Pour the liquid over the foamy mixture while mixing.
Return to the pan over low heat and while stirring, bring to 88°C. So it’s a custard you’re making, just much less sweet.
The cream must be well coated.
Off the heat (you can turn it off!) add the soaked and wrung out gelatin sheets.
Then the white chocolate. I used Valrhona Ivory couverture.
Pour off the heat and mix thoroughly. If there is a problem with the appearance, you can use a hand blender.
So ! Let cool to room temperature, stirring occasionally.
Why let it cool? Because otherwise the raspberries will cook! Place fresh raspberries in small ramekins.
And pour the cream on top.
Leave in the refrigerator for at least 4 hours before tasting…
